In a large, non-reactive mixing bowl, dissolve the salt in the 4 cups of water to make a brine. Soak the green tomatoes, cabbage, carrots, celery, bell pepper, chili and onions in this brine overnight in the refrigerator.,______,Bring the mixture to a boil, then reduce the heat to a simmer and cook until the vegetables are tender (about 30-40 minutes).,Taste the mixture and if you find it needs oomph, adjust the seasoning level with salt and pepper to your liking. Add a little more vinegar if it's too sweet or blend in a little more sugar if you find it too sour. Keep in mind, the flavor will become more rich and blended as it cools.,Ladle the hot chow chow into sterilized glass jars, add lids and either seal in a hot water bath, or cool and store in the refrigerator.